BREAD BREAD AND PASTRIES RECIPE MUHAMMAD ADAM HAZRIEL MUHAMMAD FITRY TEU MAKING ❖ RECIPE COMPILATION
ACKNOWLEDGEMENT First, I would like to praise Allah SWT to have let me finish this assignment without many difficulties. I would also like to thank my lecturer Madam Shaza who helped me by providing the knowledge and all the recipe, without it I would not have been able to work on this assignment. I would also like to show my gratitude to my groupmates and parents, who encouraged me to finish this assignment. 1
TABLE OF CONTENT • AKNOWLEDGEMENT 1 My special gratitude towards everyone that Participated in this assignment directly and indirectly. • INTRODUCTION 3-4 12 procedures of bread making (Mise en place, fermentation, mixing and kneading, punching, portioning/dividing, rounding, bench time, shaping, final proofing, baking, cooling, storing) • RECIPES 5-27 Recipes compilation (Basic dough, beef patty, custard potato bun, sandwich bread/loaf bread, basic dough 2, wholemeal bread, flat rye bread, baguette, bagel, brioche, challah, Danish pastry/croissant, basic sweet dough, ciabatta, focaccia, banana walnut loaf bread, cranberries scones, chocolate muffins, gingerbread loaf, date walnut bread • CONCLUSION 28 Conclusion of this assignment What I learn from this assignment and a few tips on bread making. • REFERENCE 29 Reference that are used in this written assignment. 2
BREAD MAKING LEARN TO MAKE YOUR BREAD OR PASTRY BY USING THE CORRECT PROCEDURE AND THE RIGHT MEASUREMENTS. INTRODUCTION TO 12 PROCEDURES OF BREAD MAKING MISE EN PLACE & SCALLING Gather all of your ingredients (mise en place) and measure them using proper scale, which is by weight (g, kg, etc.) before beginning the bread making procedure. MIXING & KNEADING To achieve an even yeast distribution, gluten formation and an uniform mixture, thoroughly combine the dough ingredients. Once the ingredients for the dough have been mixed, the kneading process begun. The dough is either kneaded by hand or a stand mixer with a hook. The dough is kneaded until smooth and elastic. To check if the dough ready, use the Windowpane test . FERMENTATION In the process of making the bread dough, yeast is used in the process called fermentation. Yeast feeds on sugar or sucrose in the dough, releasing carbon dioxide and alcohol. The dough need to be kept warm so that the fermentation process can occurs PUNCHING Punching is a method of deflating the dough that expels the carbon dioxide, redistributes the yeast for further growth, relaxes the gluten, and equalizes the temperature throughout the dough. 3
PORTIONING / DIVIDING Dough dividing is the process of converting bulk or large masses of dough into smaller and countable pieces of dough. Using a baker's scale, divide the dough into pieces of uniform weight, according to the product being made. ROUNDING The portioned dough is loosely shaped into smooth, round balls. This organizes the dough into consistent pieces and makes the final shaping easier and more efficient. It also stretches the gluten on the outside of the dough and forms a skin that helps it retain the gases produced by the yeast. BENCH TIME The benching or resting lasts approximately 20 to 30 minutes and relaxes the gluten, making the final shaping of the dough easier. The longer the bench rests before it relaxes properly, the tighter the preshape is. SHAPING In baking, shaping refers to the process step directly preceding proofing or final fermentation. FINAL PROOFING The dough goes through one final fermentation. The dough should be placed in a temperature and humidity controlled environment to allow the bread to rise to the desired volume before baking. Optimum rise for this stage is 80 to 85 percent of the dough’s overall volume. BAKING Baking is the process of transforming the dough into a crisp bread. The dough is baked. The dough is often scored with a sharp knife prior to baking. This allows the bread to expand without bursting. COOLING The loaves are cooled on racks that allow the air to circulate around them and prevent the crusts from becoming soggy. The bread should be cooled at least two hours to allow the crumb structure to stabilize and develop full flavor. STORING Storing the bread in the right environment can increase the shelf live. Baked breads will stale most quickly at temperatures between 32°F and 50°F (0°C and 10°C) and therefore should never be placed in the refrigerator. 4
PREP 2 HOURS BAKING TIME 18MIN SOFT ROLLS 1. Soft roll/ - 30gram 2. Burger bun - Smaller 70 gram - larger 100 gram Metric Ingredients Dough 500 gm Strong flour 1 tbsp Milk powder 11 gm Instant yeast 1 tsp Bread improver 30 gm Sugar ½ tsp Salt 30 gm Butter/ Margarine 310 gm Water metric Ingredients Egg wash 1 nos Eggs 1 tbsp UHT milk/water Topping Sesame seeds Method of cooking 1. Firstly, weigh all the ingredients and put it into a small bowl. 2. After that, put the high protein flour, milk powder, bread improver, yeast and sugar in the bowl follow by egg and water, then mix all of them. 3. After knead them for a while, add margarine and shortening then continue to knead until the dough become elastic and pass the window pane test 4. Coat the bowl with a little bit of oil, shaped the dough into a ball and put inside the bowl. Cover the dough with a wet towel or saran wrap. Wait 1 hour for the first fermentation. 5. After 1 hour, the dough became double in sized. Punch the dough to remove the air bubbles. 6. Divide the dough into desire size and shape it into a ball. Put the dough into baking tray. 7. Wait for about 35 minutes to 40 minutes for the second fermentation. 8. Spray the salt water to soft roll or wash egg to the burger bun and sprinkle sesame seeds 9. Bake the burger bun and soft roll in the oven, 180°c for 18 minutes. 10. After the bun turn into golden brown, put it on the cooling rack and glaze the bun with margarine or butter or shortening 5
Beef Patty SERVE 12 PREP 15 MIN COOKING TIME 8 MINS metric Ingredients 2000 gm Minced beef 50 gm Bread crumb/ 2 nos baked soft roll 50 gm Holland onion (minced) 1 tsp Crushed black pepper 2 nos Eggs 60 gm Worcestershire sauce 60 gm UHT milk Salt & sugar to taste Method of cooking 1. Set out a large mixing bowl. Add in the minced beef, bread crumbs/ baked soft roll, egg, Worcestershire sauce, milk, salt, minced onion, and crush black pepper. Mix by hand until the meat mixture is very smooth. 2.Press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture 3.Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties. Shape them just slightly larger than the buns you plan to use, to account for shrinkage during cooking. 4.Set the patties on the baking sheet. Use a spoon to press a dent in the center of each patty so they don't puff up as they cook. 5.Preheat the grill or a skillet to medium heat. ▪ or thick patties: Grill or fry the patties for 3-4 minutes per side. ▪ For thin patties: Cook on the griddle for 2 minutes per side. 6
Custard Potato Bun PREP 2 HOURS BAKING TIME 18 MINS Metric Ingredients DOUGH 500 gm High protein flour 120 gm Potato (boiled, mashed) 150 gm Cold water 2 tbsp Milk powder 80 gm Castor sugar 1 tsp Bread improver 11 gm Instant yeast 2 nos Eggs 1/2 tsp Salt 60 gm Butter/Margarine Metric ingredients TOPPING CUSTARD 250 gm UHT Milk 1 nos Egg 25 gm Custard powder 50 gm Castor sugar 1 tsp Vanilla flavor 15 gm Butter Method of cooking MAKING DOUGH 1. Firstly, weigh all the ingredients and put it into a small bowl. 2. After that, put the high protein flour, mashed potato, milk powder, yeast and sugar in the bowl follow by egg and water, then mix all of them. 3. Mix all the ingredients until become a sticky and wet dough, then add in a 60 gram of butter follow by ½ teaspoon salt. Knead the dough until it become elastic. 4. Coat the bowl with butter or oil, then gently shaped the dough into a ball with a smooth surface, lightly put the dough into the bowl and cover it with a wet towel. 5. After 35min to 1 hour, the dough will be double in sized. Punch the dough to remove the gas in the dough. 6. Divide the dough into 40g, shaped the dough into the ball then put the dough into the baking tray that are already grease with butter. 7. Wait for about 35 minutes to 40 minutes for the second fermentation. 8. After the second fermentation, piped the pastry cream on the dough. 9. Baked the potato bun in the oven for about 180°c, 20 minutes. 10. After the potato bun surface became golden brown, remove it fro m the oven and glaze it with a butter and cool the potato bun on the cooling rack. 7 7
TOPPING CUSTARD 1. Dissolve the custard powder into the milk. 2. Beat the egg and sugar until it become fluffy then combine it with the milk and powder mixture. 3. Put the essence vanilla into the mixture to remove the egg smell 4. Cook the mixture in the saucepan with low heat until it become thicker. 5. Cool the pastry cream before piped it onto the potato bun. 8
Loaf Bread BAKING TIME 30 MINS metric Ingredients DOUGH 500 gm Strong Flour 2 tbsp Sugar 11 gm Instant yeast 1 tbsp Milk powder 310 gm Cold water 1/2 tsp salt 40 gm Butter 1 tsp Bread improver Method of cooking MAKING DOUGH 1. Weight the flour, yeast, milk powder, castor sugar, margarine and water. In a bowl, add strong flour , yeast, milk powder, castor sugar, and bread improver. 2. Mix all of the ingredients until combine then add in the water. The dough will be sticky and wet. 3. Add in the margarine and salt into the dough and knead the dough until elastic .After knead for a few minutes, take a little part of the dough, make it into the ball and test the window pane test 4. Grease the bowl with margarine or oil, then shaped the dough into ball and put inside the bowl. Cover the dough with wet towel and wait for 35 minutes or double in size for the first fermentation. 5. After the dough double in sized, punch the dough to release the air bubble. 6. Shaped the dough into log, then put it inside the pan. 7. Let the dough rest for 50 minutes to 1 hour for the second fermentation. After 50 minutes, do the egg wash or spray the water on the dough. 8. Baked the dough for 30 minutes at 170 Celsius. 9. After the bread are cooked, put the dough on the cooling rack and glaze it with margarine or butter. 10. Sliced the bread after it cooled down. 9
Method of cooking MAKING DOUGH 1. Weight all the ingredients and set aside. 2. In a bowl, combine strong flour, milk powder, bread improver, yeast, and sugar. Mix until combine then add in water and egg. 3. Mix the dough, then add in salt, butter and shortening. Knead the dough until it become elastic. 4. After the dough became elastic and pass the window pane test, grease the bowl with margarine and form the dough into a ball and put into the bowl for the first fermentation. 5. After 35 minutes or the dough become double in sized, remove the dough from 6. the bowl and punch it to release the gas. Divide the dough into 50g each. 7. Bench time 5 -10 minutes 8. Shaping the dough to desired shape 9. Final proofing about 45 minutes or double in size 10. Baked the bun 180°c for 15 minutes or until the top golden brown. 11. Glaze the bun with a margarine while it still hot. Assorted Bun and Rolls PREP 2 HOURS BAKING TIME 15 MINS Metric Ingredients DOUGH 400 gm Strong flour 11 gm Instant yeast 1 tbsp Milk powder 40 gm Castor sugar 1 nos Egg 190 gm Cold water 1/2 tsp Salt 60 gm Butter/ Margarine Metric Ingredients GARLIC BUTTER 100 gm Butter 10 nos Garlic (minced) 1 tbsp Parsley ( chopped) CREAM CHEESE FILLING 125 gm Cream cheese 30 gm Castor sugar 1/2 tsp Vanilla flavor 10
Note : This recipe produce 15 buns if divide dough 50gm/dough Tuna bun Sausage bun Garlic sesame bun Single knot Cream cheese bun MAKING GARLIC BUTTER 1. Mix all ingredients MAKING CREAM CHEESE FILLING 1. Beat sugar and cream cheese until light and creamy 2. Add vanilla flavor 11
Wholemeal Bread BAKING TIME 30 MINS metric Ingredients DOUGH 200 gm Wholemeal flour 300 gm Strong flour 1 tbsp Brown sugar 11 gm Instant yeast 1 tsp Bread improver 320 gm Cold water 1 tbsp honey 40 gm Butter 1 tsp Salt metric ingredients TOPPING 20 gm Rolled Oat Method of cooking MAKING DOUGH 1.In a bowl, add strong flour , wholemeal flour, yeast, brown sugar, and bread improver. 2. Mix all of the ingredients until combine then add in the water and honey. The dough will be sticky and wet. 3. Add in the margarine and salt into the dough and knead the dough until elastic. After knead for a few minutes, take a little part of the dough, make it into the ball and test the window pane test 4. Grease the bowl with margarine or oil, then shaped the dough into ball and put inside the bowl. Cover the dough with wet towel and wait for 35 minutes or double in size for the first fermentation. 5. After the dough double in sized, punch the dough to release the air bubble. 6. Shaped the dough into log, then put it inside the pan. 7. Let the dough rest for 50 minutes to 1 hour for the second fermentation. After 50 minutes, spray the water on the dough. 8. Baked the dough for 30 minutes at 170 Celsius. 9. After the bread are cooked, put the dough on the cooling rack and glaze it with margarine or butter. 10. Sliced the bread after it cooled down. 12
Flat Rye Bread BAKING TIME 30 MINS Metric Ingredients DOUGH 230 gm Strong flour 100 gm Rye flour 120 gm Water 100 gm UHT milk 6 gm Instant yeast 25 gm Sugar 1 tsp Salt 25 gm Butter Method of cooking MAKING DOUGH 1.In a bowl, add strong flour , rye flour, yeast, sugar, and bread improver. 2. Mix all of the ingredients until combine then add in the UHT milk & water. The dough will be sticky and wet. 3. Add in the margarine and salt into the dough and knead the dough until elastic. After knead for a few minutes, take a little part of the dough, make it into the ball and test the window pane test 4. Grease the bowl with margarine or oil, then shaped the dough into ball and put inside the bowl. Cover the dough with wet towel and wait for 35 minutes or double in size for the first fermentation. 5. After the dough double in sized, punch the dough to release the air bubble. 6. Round the dough into small individual dough. 7. Let the dough rest for 50 minutes to 1 hour for the second fermentation. After a few minutes ,throw some flour on the working table and use a rolling pin to flat out the dough into circles. 8.Bake in using a pan on a gas stove ,put the dough circle onto the pan without any oil or butter. Wait until the dough is puff up and a pocket will be created once the bread cooled down. 9. After the bread are cooked, put the dough on the cooling rack and glaze it with margarine or butter. 10. Sliced the bread after it cooled down and use the pocket created to put any topping that you wanted. 13
Baguette $ BRUSCHETTA PREP 3 HOURS BAKING TIME 25 MINS metric Ingredients SPONGE ( PRE-FERMENT) 225 gm Strong flour 3.5 gm Salt 150 gm Water 1/4 tsp Instant yeast DOUGH 250 gm Strong flour 1 tsp Salt 150 gm Water 1/2 tsp Instant yeast Sponge( Pre-ferment) GARLIC SPREAD 2 tbsp Minced garlic 120 gm Butter 1/2 tbsp Dried parsley/ fresh BRUSCHETTA 7 nos Riped tomato 2 cloves Garlic (minced) 1 tbsp Olive oil 1 tsp Lemon juice 8 Fresh basil leaves ( chopped) ½ tsp Ground black pepper Salt to taste Method of cooking BAGUETTE DOUGH MAKING SPONGE 1. Combine all ingredients to form a rough dough 2. Place the dough into an oiled bowl. Cover with cling film, ferment for 1 hour on counter or place into the fridge for 12-24 hours. MAKING DOUGH 1. In a large clean bowl combine the strong white flour and salt, instant yeast, water 2. Break the pre-fermented dough into smaller pieces and add it to the flour and water mix. 3. Start working all the ingredients together to form a rough dough. 4. Turn the dough out onto a clean work surface and knead the dough until the window pane affect has been achieved. This may take 8 – 10 minutes. 5. Once the window pane affect has been achieved place the dough into a large clean bowl that has been oiled. Cover with cling film and ferment for 1 hour 6. Divide the dough into even portions approximately 250g each. 7. Shape each portion of dough into a ball and allow the dough to rest on the work surface for 5 minutes. ( Bench time) 8. Working with one portion of dough at a time begin to form a baguette. Flatten out the dough evenly into a rough rectangle. 9. Taking the edge closest to you, fold the dough over about an inch then crimp the edges together as you roll. 10. Fold the dough over again, and again, crimping the seams together. 14
11. Repeat one more time so that the dough resembles a sausage about 15cm in length. 12. Using the palms of your hands, start in the middle and roll the dough out, moving from the middle to outside as you roll. Roll the dough out to about 30 – 35cm in length. 13. Leave the baguettes to prove for about 50 to 60 minutes. 14. Preheat the oven to 200°C 15. Score the baguette with 4 lines at a very slight diagonal along the length of the dough, the scores should overlap slightly. 16. Bake for 20-25 minutes. MAKING GARLIC SPREAD 1. Mix all the ingredients. MAKING BRUSCHETTA 1. Blanch and peel the tomatoes 2. Preheat oven to 200°C with a rack in the top slot of the oven. 3. Chop tomatoes, toss them with garlic, olive oil, lemon juice, basil, salt and pepper 4. Toast the baguette slices. Brush one side of each slice with olive oil and place olive oil-side down on a baking sheet or roasting pan. 5. Toast for 5 to 6 minutes until lightly browned around the edges. 6. serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. 15
Metric Ingredients SPONGE ( PRE-FERMENT) 250 gm Water 1 tsp Instant yeast 180 gm Strong flour DOUGH 270 gm Strong flour 1/2 tsp Salt 2 tbsp Honey Sponge (Pre-ferment) SODA & HONEY WATER 1500 gm Boiling water 1 tbsp Honey 1 tsp Baking soda TOPPING 2 tbsp White sesame seed 1 tbsp Poppy seed 1/4 tsp Salt Method of cooking MAKING SPONGE 1. Combine all ingredients to form a rough dough 2. Cover with cling film, ferment for 1 hour on counter or place into the fridge for 12-24 hours. MAKING DOUGH 1. Add flour, salt and honey, knead the dough for 5 minutes till it smooth, then let it rest for 15 minutes. 2. Shape the bagels. 3. Final proof for 20 minute 4. Add baking soda and honey to boiling water. 5. Boil bagels for 20-30 seconds on each side. 6. Topping bagel with sesame & poppy seed 7. Bake the bagels in preheated oven for 17 minutes at 200°C. Bagel PREP 3 HOURS BAKING TIME 12 MINS SERVING SIZE 8 PCS 16
Brioche PREP 2 HOURS BAKING TIME 15 MINS metric Ingredients DOUGH 180 gm Eggs 75 gm UHT Full cream milk 40 gm Sugar 1 + ½ tsp Instant yeast 350 gm Strong flour 1/2 tsp Salt 100 gm Butter EGG WASH 1 nos Eggs 1 tbsp UHT milk / water Method of cooking MAKING DOUGH 1. In a large bowl, add in the dry ingredients, which is strong flour, instant yeast, and 2. sugar. Then add full cream milk and egg. Combine all the ingredients. 3. Knead the dough. The dough will be sticky and wet. Knead until the dough become elastic. 4. Shaped the dough into a ball and put the dough inside the bowl that already grease with margarine. Let it rise for about 30 minutes to 1 hour ( storage chiller) 5. After the first fermentation, carefully punch the dough with fist to remove the air bubble. 6. Divide the dough into 60g each. Shaped the dough 7. Grease the brioche mould and put the shaped dough into the mould. Cover it with a wet towel and let it rise again for about 1 hour or double in size. (Temperature room) 8. After 1 hour, do the egg wash on the brioche 9. Baked the brioche for 15 -18 minutes on 170°c. 10. After the brioche cooked, glaze the top of brioche with a margarine or butter. 17
Challah PREP 2 HOURS BAKING TIME 18 MINS metric Ingredients DOUGH 600 gm Strong flour 11 gm Instant yeast 2 tsp Bread improver 6 tbsp Milk powder 370 gm Water 80 gm Castor sugar 1 tsp Salt 50 gm Butter/margarine EGG WASH 1 nos Eggs 1 tbsp UHT milk / water Method of cooking MAKING DOUGH 1. In a bowl, add high protein flour, milk powder, castor sugar, bread improver, instant yeast and water. Mix all of this ingredient .Lastly, add salt and butter. 2. Knead the dough until elastic. 3. After that, grease the bowl with oil. Shaped the dough onto ball and put inside the bowl. Cover the dough with a wet towel or plastic wrap. Let the dough rise for about 35 minutes or until double in size. 4. After the dough rise, punch the dough to release the air bubble. 5. Portion the dough to 40 gram each if you want to make 2 plaits challah. If you want make 3, 4, 5 plaits, the dough should 30 gram each. Roll the dough into log and braided the dough. 6. Arrange the dough on baking tray that already grease with margarine. Let the dough rise for about 1 hour 7. Do the egg wash on the top of challah dough. 8. Bake the challah in the oven for 180°c and 20 minutes until the top of challah golden brown. 9. Glaze the challah with a margarine while it still hot. 18
Danish Pastry & Croissant PREP 3 HOURS BAKING TIME 18 MINS metric Ingredients DETRAMPE 400 gm Strong flour 100 gm All purpose flour 11 gm yeast 1 tbsp Milk powder 50 gm Sugar 2 tsp Salt 25 gm Butter/margarine 230 gm Cold water BEURRAGE 225 gm Pastry margarine Method of cooking MAKING LAMINATED DOUGH 1. In a large bowl, add high protein flour, all purpose-flourr, milk powder, sugar,instant yeast, egg and cold water. Mix all of them and continue adding salt and butter. 2. Knead the dough until fully mixed. Don’t over knead it. Shaped the dough into a ball and put inside the bowl with the cover. 3. Store the dough in the chiller for about 30minutes. 4. While waiting for the dough, take a pastry margarine and roll the pastry margarine into rectangle .The pastry margarine should not to thick. After done rolling and flatten the pastry margarine, put it inside the chiller for about 30 minutes. 5. After 30 minutes, take out the dough from chiller. Sprinkle the table with a flour and flatten the dough into triangle shaped. Put the pastry margarine in the centre. 6. Then, take each side and bring to the centre. Close the dough carefully and quickly before the pastry margarine melt. 7. Roll the dough with a rolling pin carefully, shaped it into rectangle or long shaped. 8. Take the left side of the dough, bring to the centre and then take the right side and bring to the centre too. After that, stored the folded dough into chiller for 30 minutes. 19
9. After 30 minutes, take the dough, flatten it and fold the dough once again. After that put the dough in the chiller for 30 minutes. Repeat this process for 3 times. 10. After the third times, flatten the dough and the laminated dough is ready to be shape. Shape the dough according to what you want. MAKING CROISSANT 1. Sprinkle the table with a flour, flatten the dough using rolling pin. 2. Cut the dough using knife into triangle shaped. 3. Take the triangle shaped dough and pulled it a little bit. 4. Roll the croissant and secure the end of the dough with push it with your finger. 5. Arrange the croissant on the baking tray that already grease with butter or margarine. 6. Let it rise for about 1 hour for the second fermentation. 7. After 1 hour, egg wash the top of croissant. 8. Bake the croissant in the oven for 200°c and 18 to 20 minutes 9. After the croissant cook, glaze the top with a butter. 20
BASIC SWEET DOUGH Chocolate raisin bread, Red bean bun & Cinnamon rolls PREP 3 HOURS BAKING TIME 15 MINS Metric Ingredients DOUGH 400 gm Strong flour 11 gm I nstant yeast 1 tbsp Milk powder 1 tsp Bread improver 1 nos Egg 80 gm Castor sugar 190 gm Water 1/2 tsp Salt 60 gm Butter/ margarine EGG WASH 1 nos Egg 1 tbsp Milk or water FILLING CINNAMON 70 gm Butter 1 tbsp Cinnamon powder 60 gm Brown sugar Method of cooking MAKING DOUGH 1. In a large bowl, put in the high protein flour, instant yeast, milk powder, bread improver and castor, egg,water ,sugar then mix all of ingredients. 2. knead the dough and the dough will be sticky, at this stage, put in salt and butter. Knead the dough until it become elastic. 3. Coat the bowl with a margarine then shaped the dough into the bowl and put the dough inside the bowl. Cover it with a wet towel. Let it rise into double in sized or for about 35 to 45 minutes. 4. After the dough ready, punch the dough to release air bubble. 5. Divide dough 6. Shape the dough according to your desire. 7. Put shaped dough and arrange it into the tray. Let it rise for about 1 hour for second fermentation. 8. After 1 hour, egg wash the proofed dough with a pastry brush. 9. Baked 180°c for 15 minutes. 10. After the bun cooked, glaze the top with a margarine for a shined effect 21
GLAZE 120 gm Icing sugar (sifted) 2 tbsp UHT Full cream milk 1/4 tsp Salt 1/2 tsp Vanilla flavor CHOCOLATE SPREAD 75 gram Butter 1/2 cup Brown sugar 1 tbsp Cocoa powder 1/3 cup Finely chopped Dark Chocolate 1/2 tbsp Ground cinnamon 22
Ciabatta PREP 15 HOURS BAKING TIME 15 MINS metric Ingredients BIGA (PRE-FERMENT) ½ cup water 1/2 tsp Instant yeast 1 cup Strong flour DOUGH 2 cup Water 1 tbsp Water 1 tsp Instant yeast 4 cup Strong flour 2 tsp Salt Biga Method of cooking MAKING BIGA 1. In a bowl, mix water and yeast together. 2. Add in the flour and the yeast mixture, then mix all together. 3. Transfer the mixture to container. 4. Let the Biga rest for about 1 night. ( 8 hours- 12 hours) MAKING DOUGH 1. In a Biga container, add in the water, instant yeast, high protein flour and salt. 2. Mix the ingredients until fully combine. Then, cover the dough and let it rest for 45 minutes. 3. After 45 minutes, folded the dough to center. Repeat this process to other side. Let the dough rest again for 30 minutes. 4. After 30 minutes, wet your hand with water. Use folding method again and repeat to each side. Wet your hand every time you fold the dough 5. Again, let the dough rest for about 30 minutes. Repeat the folding method to each side and let the dough rest for 40 minutes. 6. After 40 minutes, sprinkle the flour on the top of the dough. On the table, put a flour and turn over the container. Let the dough fall on the flour. 7. Sprinkle the flour again on the top of dough and shaped a dough a little bit using scraper. 8. Divide the dough according to your choices. 9. On the baking tray, coat it with a flour and arrange the dough on it. Let the dough rest for about 30 minutes. 10. Baked the Ciabatta dough for 210°c, 18 minutes. 11. After the Ciabatta cooked, remove it from the oven and let it cooled down. Sliced Ciabatta after it cooled down. 23
Focaccia PREP 2 HOURS BAKING TIME 15 MINS metric Ingredients DOUGH 315 gm Strong flour 1 tsp Salt 6 gm Instant yeast 200 gm Water 5 gm Sugar 3 tbsp Olive oil TOPPING 1/4 cup Olive oil 2 tbsp water Fresh rosemary Cherries tomatoes Holland onion Salt Method of cooking MAKING DOUGH 1. In a large bowl, add in high protein flour, instant yeast and sugar. Mix all of them and continue to add olive oil, water and salt. 2. Knead the dough lightly on floured surface for about 5 to 10 minutes or until smooth. 3. Transfer the dough to a lightly oiled bowl. Cover with a plastic wrap then let it rest for 1 hour. 4. After 1 hour, put the dough on the table that already grease with olive oil and folded the dough.Place the folded dough inside the grease bowl and cover. Let it rise for 30 minutes. 5. Meanwhile, brush the baking tray with olive oil. After 30 minutes, place the focaccia on the baking tray. Use your palm to stretch the dough to fit the baking tray. After that, use your fingers, gently tap on the focaccia dough. 6. Cover the dough and let it rise for 30 minutes. After 30 minutes. After that, use your fingers and gently tap on the focaccia dough 7. Mix the water and olive oil for focaccia topping. 8. Brush the olive oil and water mixture on the top then put on fresh rosemary and cherries tomatoes. Sprinkle some salt on the focaccia. 9. Baked the focaccia for 210°c, 25 to 30 minutes. 10. Remove the focaccia when it’s done and cut the focaccia after it cooled down. 24
Metric Ingredients 400 gm Banana ( riped, mashed) (3-4 nos) 90 gm Butter (melted) 50 gm Castor sugar 100 gm Brown sugar 1 nos Egg 1 tsp Vanilla flavor 225 gm All purpose flour 1 tsp Baking soda 150 gm Chocolate chips 1/4 tsp Salt 100 gm Toasted Almond TOPPING Almond Brown sugar Banana almond loaf bread PREP 1 HOUR 15 MINS BAKING TIME 75 MINS Method of cooking 1. Preheat the oven to 160 C and grease a 9-x-5-inch (2L) loaf pan. 2. Whisk the banana, melted butter, granulated and brown sugar together until well-blended. Whisk in the egg and vanilla. 3. In a separate bowl, sift the flour, baking soda and salt. Add this to the banana mixture and stir just until blended. Stir in the chocolate chips or walnut pieces . Scrape the batter into the prepared loaf tin and sprinkle the top with a little sugar. 4. Bake for about 75 minutes, until a tester inserted in the centre of the cake comes out clean. 5. Cool the cake for 20 minutes in the tin, then turn it out to cool completely on a cooling rack. 25
Cranberries scones PREP 30 MINS BAKING TIME 15 MINS Metric Ingredients 250 gm All purpose flour 1 tsp Baking powder 1 +1/2 tsp Salt 50 gm Cold butter 70 gm UHT milk 1 tbsp Sugar 1 tbsp Orange zest (grated) 100 gm Dried cranberries 1 nos Egg TOPPING Course sugar Method of cooking 1. Whisk together flour, baking powder, and the salt in a medium bowl. 2. Combine UHT milk, sugar, and orange zest in a measuring jug. 3. Use a pastry blender to work the butter into the flour mixture until it resembles a coarse meal with a few small crumbles of butter the size of peas. Or use a food processor 4. Stir in cranberries. Pour in the cream mixture and use a rubber spatula to mix until a crumbly dough forms. 5. Transfer the dough and all dry, floury bits to a lightly floured work surface. Knead the dough 3 to 5 times until it just comes together. Form into an 8-inch circle. Cut into 8 triangles, or use a biscuit cutter. 6. Place scones onto the baking sheet, brush with egg wash and lightly sprinkle tops with Coarse sugar. Bake until light golden brown, 200 C - 12 to 15 minutes. 26
Chocolate Muffins PREP 30 MIN BAKING TIME 20 MINS PORTION 12 metric Ingredients 2 nos Eggs 170 gm Sour cream 1/2 cup UHT milk 2 tsp Vanilla flavour 210 gm All purpose flour 60 gm Cocoa powder 1 +1/2 tsp Baking powder 3/4 tsp Salt 1 tsp Baking soda 1 cup Chocolate chips 1/2 cup Vegetable oil 180 gm Castor sugar TOPPING 1/3 cup Chocolate chips Method of cooking 1. Preheat oven to 200C and line a muffin tin with papers. 2. Sift the flour, cocoa powder, baking soda, baking powder, salt, and sugar into a large bowl. Whisk together and set aside. 3. In a separate bowl combine the eggs, vanilla, vegetable oil, sour cream, and milk then whisk together. 4. Set aside about 1/3 cup of the chocolate chips for the muffin tops. 5. Pour the wet into the dry and fold together using a spatula, mixing until almost combined. Sprinkle in the remaining chocolate chips and mix until the batter is just combined and the chocolate chips have been distributed. 6. Fill the muffin papers to the top and sprinkle with the reserved chocolate chips. Bake at 200C for 6 minutes then reduce to 170 C and continue baking for about 14 minutes or until the centers are set, a toothpick or skewer inserted in the center will come out clean 27
CONCLUSION OF BREAD MAKING AND A FEW TIPS TO GET A BETTER RESULT In conclusion of bread making, to get the best result, we need to be patient And we need to perfect our skill in all the 12 procedures of bread making. Not only that, we should also keep the cleanliness and make sure the kitchen are tidy. Choose the best ingredients so that we will get the best outcome. 28
liness • https://bakingstories.blogspot.com/p/12- steps.html • https://app.ckbk.com/section/prof36725c31s001ss002 sss005/dividing-scaling-or-portioning-ofdough#:~:text=Using%20a%20baker's%20scale%2C% 20divide,the%20weight%20of%20the%20dough. REFERENCE 29